Monday, March 28, 2011

2150. TERRINE of HARE with BACON

serves 8-10

1 hare
1 onion
pinch of grated nutmeg
1/3 pint red wine
1 egg, beaten
6 streaky bacon rashers, rinded and stretched
flour and water paste

Remove the hare meat from the bones and mince it with the onion. Add salt, pepper, the nutmeg, wine and egg and beat well. Line an earthenware terrine with 4 of the bacon rashers. Spoon in the hare mixture and smooth the top, then cover with the remaining bacon rashers. Put the lid on the dish and seal with the flour and water paste. Place the dish in a roasting tin of hot water and bake in a preheated moderate oven 350°F Gas Mark 4 for 1 1/2 hours. Leave to cool before unsealing.

bacon recipe courtesy of:

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